Grilled Coconut Poundcake Sundaes With Tropical Fruit
A delightful summer dessert featuring grilled coconut pound cake topped with ice cream, fresh pineapple, mango, and a homemade lemon-ginger syrup. This tropical sundae combines warm, grilled cake with cool, creamy ice cream and fresh fruit for an elegant dessert.
Ingredients
- •½ cup packed light brown sugar
- •¼ cup fresh lemon juice
- •¼ cup water
- •4 slices fresh ginger
- •½ whole pineapple
- •8 slices coconut pound cake
- •2 pint premium ice cream
- •2 whole mangoes
- •peeled
- •pitted
- •and cut lengthwise into 1/4-inch pieces
Cooking Instructions
- 1.
Bring brown sugar, lemon juice, water, and ginger to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl and cool to room temperature, about 15 minutes.
30 min
- 2.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
15 min
- 3.
While grill heats, cut core from pineapple and discard. Cut each piece of pineapple lengthwise into 8 wedges, then halve each wedge diagonally (use caution; peeled pineapple is slippery).
10 min
- 4.
Grill pound cake, covered only if using a gas grill, on lightly oiled grill rack, turning over once with a metal spatula, until grill marks appear, about 1 1/2 minutes total.
2 min
- 5.
Divide coconut pound cake among 8 shallow bowls, then top each slice with a generous scoop of ice cream and some pineapple and mango. Drizzle each serving with 1 1/2 tablespoons lemon ginger syrup.
5 min